The Tequila Matchmaker app database currently contains a whopping 3,307 different tequilas coming from 1,680 brands. With so much selection available, which ones are most favored among tequila aficionados? The chart above shows the 20 tequilas that have collected the most “likes” from members of the app community, as of July 2015.

Don Julio 1942, is the most popular tequila with 290 “likes.” Tequila Fortaleza, a small batch brand that crushes their agaves using a 2-ton tahona (stone wheel), is the 2nd and 3rd most popular tequila for their reposado and blanco varieties. Casa Noble Añejo comes in at #4 with 169 likes.

George Clooney’s “Casamigos” tequila also shows up high on the list. Casamigos Reposado is the 12th most-liked tequila, and Casamigos Blanco shared the #18 slot with Herradura Seleccion Suprema.

Although tequilas that are more widely distributed get more likes, is it clear that Tequila Matchmaker users appreciate high quality products.

Did your favorite tequila make the list? (Hint: Install the app and tap “like” to move your favorite up the list!)

If not, perhaps it made the Top 100 list below?

Tequilas that received the most "likes" from users of the Tequila Matchmaker app, as of July 2015:

]]>http://tastetequila.com/2015/100-favorite-tequila-brands-according-to-hardcore-fans/feed/0What Are People Really Looking for in Extra Añejo Tequilas?http://tastetequila.com/2015/what-are-people-really-looking-for-in-extra-anejo-tequilas/
http://tastetequila.com/2015/what-are-people-really-looking-for-in-extra-anejo-tequilas/#commentsFri, 17 Jul 2015 16:15:16 +0000http://tastetequila.com/?p=4383Read more]]>Extra Añejos — the most aged and expensive form of tequila — attracts all palates, from seasoned tequila drinkers to newbies who find their rich oak flavors reminiscent of other dark spirits.

This is still a relatively new category for tequila. The CRT officially established “Extra Añejo” (XA) as a fourth classification in 2006, for tequilas aged 3-years or longer. Fans of XAs often say they enjoy “the complexity and depth that an oak barrel can bring.”

But other than the oak, what are extra añejo drinkers looking for? Do they still want the presence of agave, or are they hoping that extra time in the barrel will bring more complexity? Or, is it something else entirely? We conducted a blind taste test with 29 members of the Tequila Matchmaker Tasting Panel to find out.

First off, we selected this particular lineup of extra añejo tequilas because they are of the highest quality, are well respected, represent a range of flavors and price points, and are worthy of attention.

THE RESULTS

What surprised us the most was that the combined aroma, flavor, and finish scores were all relatively close to each other, and what seemed to matter the most was price, or value.

For instance, the top 2 rated tequilas, Alquimia Extra Añejo and Don Pilar Extra Añejo, were the most affordable at $100 and $140. But, these same tequilas were found to have dramatic differences. Panelists said that Alquimia had the most agave (and the least oak) of the samples, while Don Pilar had the most oak (and second least agave.) All six of the samples contained at least some agave, according to our panelists.

Only 31% of the panelists consistently rated the samples with the most agave highest. The ratings of the other 69% indicate that agave wasn’t a requirement for their enjoyment.

When value was taken out of the equation, the sample that scored highest (and had the least agave, according to our panelists) was Gran Patron Piedra, a 100% tahona-crushed product made by Patron. But the $300 price tag dragged down its value score, making it land in 4th place overall.

The price tolerance was also something we tracked. There was a noticeable drop-off in value scores near $200, suggesting that there may be a psychological barrier at this price point.

To make sure that price wasn’t the only factor at play we also looked at complexity. What we found was:

– Complexity actually decreased as oak increased
– Complexity increased as agave increased
– The less oak, the more other aromas and flavors (including agave) were detected

So, what can we concluded from this? Value and the presence of oak matters the most. And, since we also found that complexity decreased as oak increased, complexity is not something that extra añejo drinkers are necessarily looking for, despite these common claims.

Tequila is an amazingly complex distillate, thanks to the magic of the agave plant. But when oak is introduced, the agave can become a subtle accent instead of the main player. With this in mind, you may ask, why do extra añejos even exist? What purpose do they serve?

Since agave and complexity are not essential for most people in the extra añejo category, the strong presence of oak serves to introduce non-tequila drinkers (hello bourbon!) to the tequila category.

Our own tequila experience started with aged products. Añejos and extra añejos dominated our home bar, and we rarely drank blancos. As time wore on, and our experience with tequila increased, we naturally migrated to lesser-aged and more complex products. Today we spend most of our time with blancos and lightly aged reposados.

For us, extra añejos were a friendly (but expensive) onramp to this tequila highway we’re (still) traveling on. The beautiful thing about this ride is that there’s a destination for every palate.

Which extra añejo tequilas do you enjoy, and why? We’d love to hear from you in the comments area below!

]]>http://tastetequila.com/2015/what-are-people-really-looking-for-in-extra-anejo-tequilas/feed/7The El Pandillo Tequila Distillery: Where Innovation Meets Tradition, and Everybody Winshttp://tastetequila.com/2015/el-pandillo-tequila-distillery-innovation/
http://tastetequila.com/2015/el-pandillo-tequila-distillery-innovation/#commentsWed, 03 Jun 2015 21:06:43 +0000http://tastetequila.com/?p=4360Read more]]>“Innovation,” is a term capable of striking fear in the heart of a tequila fan. Although embraced in nearly all other aspects of modern life, when this word is applied to the production of tequila, it usually means that profit and efficiency have edged out tradition and culture.

Case in point—the growing trend in big brands using diffusers instead of a traditional tahona or roller mill to extract sugars from their agaves. (Diffuser machines are capable of extracting every bit of sugar from agave fibers through the use of high pressure hot water and sulfuric acids. It is said that this process produces a more chemical-tasting tequila, where additives are needed to make it taste more like a traditionally-produced product.)

That said, we were glad to learn that innovation in tequila production doesn’t always mean that quality is sacrificed.

Master Distiller Felipe Camarena, a member of the well-known Camarena family of tequila makers, is an innovator who refuses to let go of the traditional process of making tequila. As a trained civil engineer, and after working for most of his life in his family’s distillery (“La Alteña”) in Arandas, Jalisco, Mexico, he began construction in 2007 on his own distillery (“El Pandillo”) on a plot of family land in a neighboring town.

When he was finished in 2011, he had built something truly unique. Upon touring his distillery he will excitedly show off a collection of inventions that came straight from his mad-genius brain. He managed to create an innovative distillery that successfully marries profit and efficiency with tradition and culture.

“I am not worried about people stealing my ideas,” he said with a serious look that slowly fades into a smile. “They all think I’m crazy.”

It is in this distillery that he makes Tequila G4, together with his sons Luis and Allan, who are 4th Generation tequila makers who will someday carry on the Camarena family tradition by running the factory.

Although there are enhancements, large and small, spread throughout the property, we’ve decided to focus on 5 in particular:

1) “Igor”

A shredder is a common piece of machinery in a tequila distillery. It grinds up the agaves after they’ve been cooked so that sugar extraction can happen in the next step of the process. But “Igor,” hand-built by Felipe, is no ordinary shredder. Using special steel blades of his own design, this machine can grind up large cooked agaves quickly, using only a 15 horsepower electric motor. It is also easy to clean and maintain, which translates to lower operating costs.

2) “Frankenstein”

After Igor shreds the agaves, they have a date with Frankenstein. This is where agave sugars are removed from the fibers so the yeast has easy access to convert the sugars into alcohol. The most traditional method for doing this involved a 3-ton volcanic stone wheel turning inside a round pit, called a “tahona.”

“Frankenstein” is a mechanical tahona that Felipe made from spare parts found in a junkyard. It is pulled back and forth across a bed of cooked agave like a steamroller. It uses a small electric motor to do the work traditionally done by a mule or tractor. Felipe says that it is more efficient than a traditional tahona, is easier to clean, and requires less energy.

3) Modified Stone Ovens

The ovens in El Pandillo look similar to others found in the industry, but these have been built with steam jets placed at the bottom and top. This little adjustment means that all of the agaves cook evenly. (With a typical oven, it is common for agaves to be over-cooked on the bottom, and under-cooked at the top.)

This smart tweak means that cooking times are shorter, and yields are higher because agaves aren’t over-cooked or under-cooked.

4) Mosto Warming Tank

The Los Altos region of Jalisco can get cold in the winter due in part to its high altitude. This can presents additional challenges for tequila makers who wish to continue production in the coldest months of the year.

Felipe has constructed warming tanks for his mosto (fermented agave juice that is ready to be distilled.) Hot water created by the heat coming off the top of the copper pot stills is piped into a series of tubes inside of a holding tank. It is here that the mosto sits prior to distillation, pre-heating it so that the stills don’t have to work so hard. This means he can distill faster, increase his yield, and save energy.

5) Rainwater Collection

Jalisco is famous for its rainy season, where a tremendous amount of water is available to anyone capable of collecting it. The roof of El Pandillo is one giant rainwater collection system, leading to a 200,000 liter underground storage tank.

This water is then used in the production of tequila, leaving the nearby streams and deep well water sources untouched unless absolutely necessary. This not only saves money, but is also environmentally friendly.

As a tequila lover, I admire his dedication and passion. Some may call him “crazy,” but the proof is in his tequila, and G4 is an incredible product. Clean and crisp, full of agave, spice, and fruit, it is a joy to drink.

If you are planning a trip to the region, I highly recommend paying a visit. At the very least, pick up a bottle of Tequila G4 while you’re there (it is currently only sold in Mexico), and offer cheers to a man who innovated upon innovation.

]]>http://tastetequila.com/2015/el-pandillo-tequila-distillery-innovation/feed/2Here’s How to Join the Tequila Matchmaker Tasting Panelhttp://tastetequila.com/2015/heres-how-to-join-the-tequila-matchmaker-tasting-panel/
http://tastetequila.com/2015/heres-how-to-join-the-tequila-matchmaker-tasting-panel/#commentsThu, 28 May 2015 22:43:33 +0000http://tastetequila.com/?p=4348So, you want to know more about our Tasting Panel and how you can get on it? Here are all the details, but remember: With great privilege comes great responsibility! The “Tequila Matchmaker Tasting Panel” is a special list of tequila

So, you want to know more about our Tasting Panel and how you can get on it? Here are all the details, but remember: With great privilege comes great responsibility!

The “Tequila Matchmaker Tasting Panel” is a special list of tequila geeks using our app. The panel is made up of aficionados and bartenders. We add people to this group based on the quality of their reviews, and how often they use the app. There is no cost to members of the panel.

Members of the tasting panel get some special perks, including access to special tasting events, and the option to participate in monthly blind tasting assignments. This is an invite-only group, and we carefully select members from our community of app users.

Here’s what we are looking for:

1) Be a real person. No fake names. No bogus email addresses. Use your real email address, not the one you use when you’re worried that you’re going to get spammed. We don’t spam our members, and we don’t sell or share email addresses. But we will attempt to contact you via email if we want to extend an invitation to join the panel and participate in special events.

2) Be fair. Don’t hate on certain brands and punish them with bad ratings for anything other than the quality of their product. Likewise, don’t love on certain brands and reward them with good ratings just because you know the people behind it. (Yes, we can tell when this is happening.)

3) Love tequila – all types. Not just extra añejos, but blancos and everything in between. If you consider yourself “an añejo person”, or think that a blanco tequila is only for mixing into a cocktail, then you won’t make a very good panel member. Likewise, if you are a blanco purist, and can’t stand the taste of an aged tequila, then participation in the tasting panel may not be for you.

4) Be consistent with the frequency of your ratings. This shows that you’re using the app and evaluating tequilas as a regular activity. It means the app is important to you!

5) Rate at least 25 tequilas. Once you hit this magic number, your account is automatically flagged as someone who’s a potential panel member, and we should review your ratings. But, if you go into the app and quickly rate 25 tequilas “from memory”, we can tell. It takes a lot of time and consideration to rate a tequila, and people who do so are the type of people do do well as panelists.

6) Leave comments and tasting notes with your ratings as often as possible. This takes effort, but really does show that you are serious about the tequila you are drinking. We adore people who take the time to leave comments with their ratings. It makes the app experience better for everyone.

7) “Fingerprint” at least 5 tequilas. This is another activity that takes time and careful consideration. People who regularly go through the fingerprinting process (identifying the flavors and aromas found within a tequila) will head to the front of the line when it comes to invitations to the Tasting Panel.

8) Be realistic with your ratings. Treat your scores like a grade school report card. Don’t rate anything below a 60 (which would be an “F”), and scoring something a perfect 100 should be *extremely* rare. (Scoring something a 100 means “I will never taste another tequila that is this good for the rest of my life. It is absolutely perfect in every way.”)

So, now that you know what it takes, if you love tequila and want to be part of this group, get rating! Being part of the Tasting Panel means you will play an important role within our community of app users, helping other tequila lovers find the brands that are right for them.

Learn more about tequila (and yourself) than you ever thought possible by tasting it blind. Join us!

]]>http://tastetequila.com/2015/heres-how-to-join-the-tequila-matchmaker-tasting-panel/feed/0Highlands vs. “Lowlands” Tequila: Does It Matter?http://tastetequila.com/2015/highlands-vs-lowlands-tequila-does-it-matter/
http://tastetequila.com/2015/highlands-vs-lowlands-tequila-does-it-matter/#commentsThu, 28 May 2015 22:19:26 +0000http://tastetequila.com/?p=4332For years tequila geeks have been having a debate as polarizing as Coke vs. Pepsi: Which location produces better tequila, the “Highlands” or the “Lowlands” of Jalisco, Mexico? (By the way, we object to the term of “Lowlands” to describe the

For years tequila geeks have been having a debate as polarizing as Coke vs. Pepsi: Which location produces better tequila, the “Highlands” or the “Lowlands” of Jalisco, Mexico? (By the way, we object to the term of “Lowlands” to describe the Tequila Valley since the city of Tequila is actually at 3,870 feet above sea level, which is not “low.”)

Fans of the Highlands, also known as “Los Altos,” claim that the soil is richer, and so agaves grown there are sweeter and produce tequila that is fruitier-tasting. Proponents of the Tequila Valley often point out that the region has a better water supply and agaves grown there produce an earthier flavor. But, given that different production methods can produce wildly different tequilas, we wondered how much the Highlands/Tequila Valley debate actually mattered.

We had 27 members of our Tasting Panel rate and comment on these tequilas without revealing the theme, or even what they were tasting. All of the tequilas were purchased directly from retail establishments.

This was not a contest as to which of these tequilas are better than the others. The tequilas were selected by us because they are all high quality, and worthy of consideration by anyone who loves tequila.

From this small sample, we were made the following observations:

There were no dramatic differences between the two regions. Differences that were detected were subtle.

Both regions had the same number of “fruity” tequilas; neither had an edge over the other in this category.

Tasting Panel members did find more earth and floral aromas and flavors in Tequila Valley products, consistent with expectations of the region.

Tequilas from Los Altos, according to our panel members, had more vegetal (grassy) qualities, which is not consistent with common expectations of the region. These grassy notes are most often attributed to products from the Tequila Valley.

18% of panel members consistently rated tequilas of a certain region higher than the other, but 82% indicated no preference at all.

During our analysis of the results, we noticed that certain production methods influenced scores as much as regional influences did, indicating that how the tequila is made is just as important as where it was made.

Half of the tequilas (Siete Leguas, Fortaleza, and Roca Patron) in this lineup use a tahona (stone wheel) to crush their agaves, while the other half (Casa Noble, Tapatio, and Don Lorenzo) use the more modern roller mill.

When analyzing that data by focusing on this particular production method, we made the following observations:

The tahona-made products had a slight edge, on average, in scores related to aroma (+3%), flavor (+2.3%), and finish (+2%).

Tequilas that didn’t use a tahona scored higher in value (+6%), influenced greatly by the high value scores of Tapatio.

Tahona products scored highest when the panel was asked if they would “Recommend to a Friend” (+9%), and if they would drink this again (+9%).

When it comes to gender, the tahona process saw nearly identical scores (indicating that both genders responded equally favorable to it), but women rated non-tahona products higher (+5%) than men.

19% of panel members showed a consistent preference toward either tahona or roller mill, but 81% showed no preference at all.

The Bottom Line:

So, does the Highlands vs. Tequila Valley debate even matter? For a small segment of people, it does, but as it turns out, the production methods matter just as much or more. So, it’s not fair to judge a tequila simply based on where it is made. Although we were careful to select tequilas that source their agaves and distill their product in their same regions, this is difficult to determine with many products because agave can be sourced from various locations. You have to take all of the factors into account and see how it tastes to you.

[We may repeat this experiment in the future, using only blanco tequilas. This would take the wood aromas and flavors out of the equation and may provide a cleaner way of looking at this.]

It is tempting for tequila lovers to look at region or production methods for clues about their quality, but in reality the production of tequila is much more complex. How a tequila maker uses the equipment can produce extremely different results with the same machinery. The age of the agaves used and how they are cooked can produce a different result from tequilas from the same region.

Luckily, there’s an app for that! Try using the Tequila Matchmaker to help you discover the tequilas that are right for you, regardless of preconceived notions.

That said, if you’ve always been a fan of a certain region, tell us what you think of the results of our blind tasting experiment and let us know if you have and ideas for future blind tasting themes.

For more details about this blind tasting, please watch our video (above.)

We plan to continue with these blind tasting experiments, once per month for a full year. The panel will get larger, leading to more comprehensive results. Users of the Tequila Matchmaker can be invited to join the Tasting Panel by using the app and meeting a set of criteria designed to identify the most passionate tequila drinkers in our community. If you’re interested, get rating!

Salud!

[* – The full line of Roca Patron products are treated differently than the normal Patron. They are fermented with fibers only. The normal Patron process involved 50% with fibers, and 50% without.]

]]>http://tastetequila.com/2015/highlands-vs-lowlands-tequila-does-it-matter/feed/4The Best Tequilas for Under $30http://tastetequila.com/2014/the-best-tequilas-for-under-30/
http://tastetequila.com/2014/the-best-tequilas-for-under-30/#commentsSat, 01 Nov 2014 02:24:06 +0000http://tastetequila.com/?p=4281Why does good tequila have to be so damn expensive? It doesn’t! Even though there are a variety of tequilas at wide-ranging price points, buying a cheap tequila can feel like a risky proposition for many people. When it comes to

Why does good tequila have to be so damn expensive? It doesn’t! Even though there are a variety of tequilas at wide-ranging price points, buying a cheap tequila can feel like a risky proposition for many people.

When it comes to affordable 100% agave tequila that’s good enough to drink straight (no lime, no salt, no ice) there are a few standouts worthy of your consideration.

These are the tequilas that we recommend most often to people when budget is an issue (which means often.)

Cimarron Blanco

This is, by far, the biggest bang for the tequila buck that you can get. It doesn’t get as much attention as some other brands, but maybe not having to spend tons of cash on marketing is one of the ways they are able to keep the cost down.

Adam Stemmler of the East Bay Spice Company introduced us to it one night while we were visiting his bar in Berkeley, California. Just as we were sitting down he slides a glass across the bar to us.

“Try this. I’ll tell you what it is afterward,” he said.

So we did. It was bright, crisp, clean and full of baked agave. It’s wasn’t overly peppery or astringent like most cheap tequilas tend to be. I expected him to say that it was a rare or expensive tequila that he was saving for special occasions — but it wasn’t.

Cimarron Blanco is priced low enough that bars (such as the East Bay Spice Company) can use it in their well, but it’s also perfectly good all by itself, or “neat.” You can find 1-liter bottles of Cimarron Blanco for about $20. Cimarron Reposado will set you back just $24 for a 1-liter bottle. (Did you catch that? A full liter!)

“Dollar for dollar, it is as good as any spirit in any category on the market today,” said Stemmler.

Coming from a guy like him, that is some high praise.

Cimarron is a tequila made by Enrique Fonseca, who is best known as a maker of some very expensive products including Fuenteseca, Artenom 1146, Don Fulano, and Tres, Cuatro y Cinco. The single-estate agave used in all of these products, including Cimarron, is sourced from his own farm, which is another reason why it remains affordable during the current agave shortage, where the price of agave is near an all-time high.

I recommend this tequila because of its versatility, price, and quality. Use it in cocktails or sip it straight – you can’t go wrong with this choice.

Pueblo Viejo Reposado

This is another tequila that surprises me each time I drink it, and it appears that I’m not the only one who feels this way. Pueblo Viejo Reposado gets high marks from members of the Tequila Matchmaker community as well, often scoring higher than tequilas double and triple the price.

It has light, subtle aromas of agave, vanilla and cinnamon and is easy to drink. We discovered it on one of our first visits to Jalisco, at a restaurant in Tlaquepaque. It was one of the cheapest tequilas on the menu, so we decided to give it a try, expecting a you-get-what-you-pay-for moment.

We were surprised with how good it was, and ordered several more rounds. When we came back home to San Francisco we found it in a local retail liquor store, and it has been a staple in our home bar ever since.

You can get a 750ml bottle of Pueblo Viejo Reposado in California for around $20.

If you’re a fan of añejo tequilas, you’re in luck because Pueblo Viejo Añejo is also a great choice. A 750ml bottle is about $27. That is a bargain.

Olmeca Altos Plata and Reposado

This brand started in the UK, and eventually made its way to the USA. Created by a pair of well-known bartenders, it was designed for use in cocktails, and it also tastes great straight, all while not breaking the bank. (Tequila is more expensive in Europe than it is in the USA.) It was a tall order, but they managed to create exactly that.

Many tequila aficionados love the complexity and depth that comes with tahona-crushed products (such as Fortaleza, Suerte, and Roca Patron), but these products are usually priced higher because the production method is slow and costly. Olmeca Altos is made up of 50% tahona-crushed agave, and 50% roller mill.

During the 2014 Tequila Challenge blind tasting events, Olmeca Altos Plata received the overall highest scores in San Francisco. In Seattle, Olmeca Altos Reposado was the second highest scoring tequila out of six, and every other tequila in consideration was at least double the price.

You can find Olmeca Altos Plata and Reposado for around $25 for a 750ml bottle.

I’ve spent a good amount of time drinking this. Here are my score and tasting notes from the Tequila Matchmaker app:

Olmeca Altos Plata: 89/100

“Faint aroma of tobacco and slight musty leaves, with a very delicious sweet finish. For the price, you can’t beat this blanco. Feels fantastic in the mouth, oily and substantial. How the hell did they make such a good tequila at this low price?”

Olmeca Altos Reposado: 88/100

“This tequila is definitely delivering a bang for the buck. It is priced low enough that it could be used by bars in cocktails, but I can drink this straight with no problem. The aroma isn’t bad, but it’s not my favorite part of the experience. The flavor is just loaded with sweet delicious caramelized baked agave, and the finish delivers a long and pleasant creamy vanilla treat. I am shocked that they can create this level of tequila at this price.”

There are many 100% agave tequilas available under $30 per bottle. Which would you recommend, and why? Tell us below!

]]>http://tastetequila.com/2014/the-best-tequilas-for-under-30/feed/9Don Julio 1942 Tequila: Old vs. New – Which is better?http://tastetequila.com/2013/don-julio-1942-tequila-old-vs-new-which-is-better/
http://tastetequila.com/2013/don-julio-1942-tequila-old-vs-new-which-is-better/#commentsThu, 24 Oct 2013 17:37:05 +0000http://tastetequila.com/?p=4042Don’t you just love change? Let’s face it, most of us don’t, which is why it can be downright scary when theres a change to your favorite tequila. When the bottle changes you can’t help but worry if the tequila has

Don’t you just love change? Let’s face it, most of us don’t, which is why it can be downright scary when theres a change to your favorite tequila. When the bottle changes you can’t help but worry if the tequila has changed as well. One such case is the mega-popular Don Julio 1942, which saw a change to its bottle AND recipe a few years ago.
I first tasted Don Julio 1942 back around 2006. It came in a cool wooden “coffin” box and the bottle was tall and slightly rounded with an agave leaf shape blown into the glass. It had a blue label and a screw top. I drank this like a mad man for several years.

When they changed the bottle to the taller, darker brown design of today, I smelled it and realized it was different! To be honest, I got angry, and I childishly refused to drink it ever again!

I thought to myself: “Why did they mess with such a good thing?!”

Years go by, and after we launched the Tequila Matchmaker, we saw Don Julio 1942 shoot right up the charts to become the most popular tequila according to our users. All these people can’t be wrong, so we decided to give it another try. We wanted it to be absolutely fair, so we used the “blind rating” tool within the Tequila Matchmaker. This is a cool feature built into the app that makes it possible to rate a tequila without any biases.

We were shocked to discover that Scarlet and I both liked the NEW version better!

This was totally unexpected. When a tequila brand changes a bottle or recipe, it’s usually because they are trying to save some money at the expense of quality. But this was clearly not the case here.

The new Don Julio 1942 has a little more vanilla, and slightly more caramelized baked agave to the aroma. The older formula smells great, but the new stuff smells even better. The flavor is deeper, richer, rounder, and has a slightly cleaner finish.

We were so surprised by this that we had to get other people involved. So over the course of several months, we invited 12 different tequila enthusiasts to our house and gave them 2 glasses marked “A”, and “B”. We didn’t tell them what it was, and asked them to tell us “which do you like better?”

Only 8% said they liked both equally, while 25% said they liked the old stuff, and 67% said the new Don Julio 1942 was better. Validation!

Afterward, we told them what they had just tasted, and almost everyone was surprised.

So, the next time your favorite tequila changes something, don’t panic! Just remain calm, do your own blind taste test, because you may be pleasantly surprised.

We’d love to know what you think, too. Log into the Tequila Matchmaker and share your ratings with us!

— Grover

]]>http://tastetequila.com/2013/don-julio-1942-tequila-old-vs-new-which-is-better/feed/15Tequila & Beer Cocktail Recipe: “Dueling Maestros”http://tastetequila.com/2013/tequila-beer-cocktail-recipe-dueling-maestros/
http://tastetequila.com/2013/tequila-beer-cocktail-recipe-dueling-maestros/#commentsMon, 21 Oct 2013 19:59:11 +0000http://tastetequila.com/?p=3990Did you know that tequila and beer are best friends? It’s totally true. They’ve been spotted hanging out with each other for many years, and in some of the coolest night spots in the world! The final installment of our 3-part

Did you know that tequila and beer are best friends? It’s totally true. They’ve been spotted hanging out with each other for many years, and in some of the coolest night spots in the world! The final installment of our 3-part series of beer & tequila cocktails uses two different types of tequila with Sofie Farmhouse Ale made by Goose Island.

The name of the cocktail is “Dueling Maestros” because it uses tequilas made at 2 very different distilleries. Both are very affordable tequilas that can also be enjoyed neat, and each bring unique qualities to the cocktail.

Our friend and cocktail genius Adam Stemmler of Blind Tiger Cocktail Co. shows us how to make this super refreshing, citrus-filled cocktail at the East Bay Spice Company, in Berkeley, California.

(Think of this cocktail as a high-end, super fancy michelada.)

Before you get started, have the following things on hand: A house-made grapefruit cordial; Cimarron Blanco tequila; Pueblo Viejo Reposado tequila; large format ice; Sofie Farmhouse Ale (or any citrus-forward beer); a grapefruit (for garnish).

Use this recipe and try making it at home.

Creating the grapefruit cordial:

-Fresh squeeze grapefruit juice, remove skins, and add the skins to the juice in a pot. Then add sugar, cinnamon, pink peppercorn, star anise, and a tiny bit of honey. Simmer slowly, then let cool. Strain into a container and refrigerate.

In a glass, add:

-1 ounce grapefruit cordial

-3/4 ounce Cimarron Blanco tequila

-3/4 ounce Pueblo Viejo Reposado tequila

Add ice

Slowly pour the Goose Island Sofie beer over the top, filling the remainder of the glass

Stir gently

Express a grapefruit peel across the top, and use for garnish

Enjoy, and if you make this one at home, please tell us about it!

Tequila & Beer Cocktail Series:

]]>http://tastetequila.com/2013/tequila-beer-cocktail-recipe-dueling-maestros/feed/1Tequila & Beer Cocktail Recipe: “Nobility and Malting”http://tastetequila.com/2013/tequila-beer-cocktail-recipe-nobility-and-malting/
http://tastetequila.com/2013/tequila-beer-cocktail-recipe-nobility-and-malting/#commentsMon, 21 Oct 2013 19:59:05 +0000http://tastetequila.com/?p=3988Tequila and beer – what a perfect pair! Both go so well together you can drink them side-by-side with a smile. In part 2 of our 3-part series of Beer & Tequila cocktails, we get fancy by creating a “beer reduction.”

Tequila and beer – what a perfect pair! Both go so well together you can drink them side-by-side with a smile. In part 2 of our 3-part series of Beer & Tequila cocktails, we get fancy by creating a “beer reduction.” The resulting cocktail is called “Nobility and Malting”, and it’s absolutely stunning (and perfect for anyone who loves the smell and taste of chocolate.)

Our friend and cocktail madman Adam Stemmler of Blind Tiger Cocktail Co. knows how to create killer cocktails of any sort, but he especially loves to work with agave-based spirits like tequila and mezcal. I asked him if he ever uses beer as an ingredient in cocktails, and without missing a step he started serving them up for us to try. They were so good that we needed to create these videos so we (and you!) could make them at home.

We met up in Berkeley, California, at the East Bay Spice Company, and he showed us how to make this perfectly balanced, classy, beer-enhanced tequila cocktail!

Tequila & Beer Cocktail Series:

]]>http://tastetequila.com/2013/tequila-beer-cocktail-recipe-nobility-and-malting/feed/0Tequila & Beer Cocktail Recipe: “Portrait of a Sauza”http://tastetequila.com/2013/tequila-beer-cocktail-recipe-portrait-of-a-sauza/
http://tastetequila.com/2013/tequila-beer-cocktail-recipe-portrait-of-a-sauza/#commentsMon, 21 Oct 2013 19:58:55 +0000http://tastetequila.com/?p=3981We’ve often thought that beer and tequila make great drinking companions, and it turns out we’re not alone. One trend we’re starting to see on restaurant menus in California are “Beer and a Shot” – where a certain tequila is paired

We’ve often thought that beer and tequila make great drinking companions, and it turns out we’re not alone. One trend we’re starting to see on restaurant menus in California are “Beer and a Shot” – where a certain tequila is paired with a certain beer. Brilliant idea!

Taking that concept one step further, our friend and cocktail ninja Adam Stemmler of Blind Tiger Cocktail Co. created a few cocktails that use both tequila and beer as main ingredients. We met up in Berkeley, California, at the East Bay Spice Company, fired up the video cameras and he showed us how to make both of these ingredients live happily together in the same glass.

The first cocktail uses an old favorite, Fortaleza Añejo tequila, and is called “Portrait of a Sauza”, after Guillermo Sauza, the man behind the brand. The beer used is Pyramid Weiss Cream, which is a nitrogen-based beer that allows it to take the place of egg whites to create a foam layer on top.

Use this recipe and try making it at home.

In a shaker tin combine:

-3/4 ounce fresh squeezed lemon juice

-3/4 ounce honey syrup (diluted 1:1 with water)

-2 ounces Fortaleza Añejo tequila

-1.5 ounces Pyramid Weiss Cream beer

-2 dashes Barkeep Fennel Bitters

Add ice and shake.

Double fine strain into a cocktail glass.

Garnish with freshly-grated cinnamon and a few dots of Angustura Bitters.

Enjoy, and if you make this one at home, please share your opinion below!

Tequila & Beer Cocktail Series:

]]>http://tastetequila.com/2013/tequila-beer-cocktail-recipe-portrait-of-a-sauza/feed/0Spirits Competitions, Palate Fatigue, and Finding a Better Wayhttp://tastetequila.com/2013/spirits-competitions-palate-fatigue-and-finding-a-better-way/
http://tastetequila.com/2013/spirits-competitions-palate-fatigue-and-finding-a-better-way/#commentsMon, 14 Oct 2013 20:50:48 +0000http://tastetequila.com/?p=3945Imagine sitting down at a table with 2 glasses of tequila (or any high-proof spirit) in front of you. Your job is to smell and taste both, and then decide which you like better. Sounds like a fun time, right? Now

Imagine sitting down at a table with 2 glasses of tequila (or any high-proof spirit) in front of you. Your job is to smell and taste both, and then decide which you like better. Sounds like a fun time, right?

Now imaging having to taste 50 tequilas (or any high-proof spirit) in a single sitting and within a few hours, and choose which you like better. Do you think you could do it? I was given that opportunity recently as a judge for the Spirits of Mexico competition in San Diego, the biggest and most prestigious tequila event of every year.

Together with about 10 other judges, sitting in the same hotel conference room, I went about the task of evaluating 99 different agave-based distillates over the course of 2 days. This task was not easy. I found that after about 6 tequilas, my abilities were diminished. By the 12th tequila, I felt like I was no longer able to trust my judgment. Not because I was drunk (we were wisely instructed not to swallow), but because of palate fatigue.

Some of the others in the group were ‘professional tasters’ who seemed to be able to get through all of these spirits without issue. When things started getting really rough (especially when we were tasting the flavor-saturated extra añejo tequilas), they would swish vodka around in their mouths as a way to reset their palate between glasses. (Hardcore!)

I’m definitely not a professional taster. I love tequila, but I’m just an “end user”, fan, loyal customer, and an advocate for the spirit. I never claimed to be an expert taster, so I can only assume that I was selected to participate as a contest judge because my only experience is that of a consumer of tequila.

My respect goes out to those unique individuals who can taste and evaluate at this level. Their abilities are impressive, and they clearly have special talents. The experience was indeed fascinating, and I don’t regret any of it. In those two days, I learned a lot from them, and I am grateful.

In the past several years, I’d heard from other contest judges that palate fatigue was their biggest challenge, too. When asked if they would judge another spirits competition again, their answer is always “no, I don’t think so.” Now I can relate.

I couldn’t help but start to think that maybe there was a better way, and that our app could help.

A year ago, we met Crystal Murphy and Omar Mercado who run the Monterey Tequila & Mezcal Expo. They had just completed their contest judging, and it followed the traditional process with all of the judges in the same room at the same time. I heard talk of palate fatigue among the judges once again, so I offered to help. Crystal and Omar immediately accepted my invitation.

The Tequila Matchmaker app has always had the ability for a user to rate a tequila blind, but this feature didn’t work for more than one person at a time, so we added a new feature that would make “group blind ratings” possible.

No more palate fatigue.

With this tool, the Monterey Tequila & Mezcal Expo broke new ground. The judges were sent 50ml bottles, labeled “A”, “B”, “C”, etc., which corresponded to an item inside of the app. They could review the samples over the span of month, from the comfort of their own home, and use the app to step them through the process and provide a common set of criteria.

Since I knew all of the tequilas in the contest, I wasn’t able to participate as a judge. However, Scarlet was one of the eight judges so I had a front-row seat right from my own home. She had no idea which tequilas she was tasting. She followed the judging instructions carefully. She took her time, tasted 3 at a time, and sometimes went back again if scores were close to refine her ratings. She rated everything in the same room, at the same time of day, using the same glassware.

I was also able to watch what all the other judges were doing through the back-end administration console used to run the group blind rating function. This way I could identify any judge who may be having technical problems, or needed extra time.

Another issue of concern with traditional competitions, especially among brands who entered the contest, was the issue of transparency. This was yet another area we could address with our app simply by disclosing all of the scores from all of the judges, and making this information public.

By displaying this information in graphical form, you can actually see trends among the judges, their own flavor preferences, and any biases they may have. It provides the justification to the awards.

No more mysterious ratings.

Although there are many spirit competitions in the world, many brands refuse to enter them. Faith in the fairness of the process is usually the reason. Brands that already have an established reputation don’t stand to gain from contests. A win is expected, anything else can only hurt, so why bother?

In a traditional competition, the goal is to award a medal. That’s basically it. If you win, or if you don’t, you aren’t going to learn anything from the experience. There is very little a brand can take away from the experience that will help them improve their product or marketing.

I can’t help but wonder if brands knew they would get useful data from the experience, would more of them enter?

Using the app, we are able to extract the ratings information and show a brand exactly why they rated they way they did. Perhaps they scored high on aroma, but low on finish. Perhaps their tequila is priced too high, or too low? Maybe their tequila is too sweet for several of the judges. By sharing the data, brands can find out.

Contests should be more than medals and awards. They should help improve the category be providing actionable data and objective feedback.

— Grover

]]>http://tastetequila.com/2013/spirits-competitions-palate-fatigue-and-finding-a-better-way/feed/4Rating and “Liking” Tequilas with the Tequila Matchmaker apphttp://tastetequila.com/2013/rating-and-liking-tequilas-with-the-tequila-matchmaker-app/
http://tastetequila.com/2013/rating-and-liking-tequilas-with-the-tequila-matchmaker-app/#commentsSat, 10 Aug 2013 21:40:49 +0000http://tastetequila.com/?p=3934Read more]]>Here’s how you can give the Tequila Matchmaker enough information about your tequila preferences so that it will start giving you recommendations on what to try:

Transcript of the video:

Hi, this is Grover from TasteTequila.com and the Tequila Matchmaker, and I am going to show you how easy it is to start getting your own tequila matches from the Tequila Matchmaker app.

It’s pretty simple, really. The more you use it, the smarter it gets. The app will look at patterns found in your likes and dislikes and start figuring you out – then it will offer up suggestions for tequilas that you should try.

As you can see here in my personal profile screen, it’s full of zeros. That’s because it’s a new account and I haven’t entered any information yet. So, let’s change that.

Let’s pretend I am in a bar and the bartender has just poured me a glass of Casa Noble Reposado, I’ve tasted it, and, hey, it’s pretty good!

One really fast and simple way to start giving the app some useful data is to tap the “LIKE” button on a tequila’s profile screen.

If you went through the app and simply tapped “like” on all of the tequilas the you already know that you enjoy, the app will start getting enough information to give you custom tailored recommendations.

If you want to give the app even more information, you can RATE the tequila too. Tap the “Rate This Tequila” button. From here you can tell the app what you think about the tequila’s AROMA, FLAVOR, FINISH, and VALUE (was it worth the price you paid for it?)

Then you tell the app if you would BUY OR DRINK IT AGAIN, and if you would RECOMMEND IT TO A FRIEND.

If you have any tasting notes, you can enter them in the NOTES area. You can SHARE THIS REVIEW with everyone else, or you can opt to keep it private.

Then tap SAVE.

Pretty simple, right?

Now, let’s say you happen to know that you really like a brand, in this case, Casa Noble.

You can tap “LIKE” on a brand screen as well.

This doesn’t factor into the matching, but it does let you show that brand some appreciation.

To see your matches, just tap on the PROFILE button, then YOUR TEQUILA MATCHES.

Remember, the more you use it, the smarter it gets and the more accurate the suggestions will be.

And finally, this really comes in handy when you’re at a tequila bar and you’re trying to decide what tequila to order from a menu.

One tequila selection that we really like can be found at Colibri in San Francisco. So let’s use them as an example.

When we go to their profile screen in the app we can select MATCHES FOUND HERE and it will try and make the best match possible from the tequila selection on their bar.

These are the tequilas that the Tequila Matchmaker thinks I should try, based on the information I’ve given it so far (which is not all that much yet.)

Remember how we rated Casa Noble Reposado already?

It’s showing up in this list of FAVORITES FOUND HERE, so you can quickly scan from a list of the tequilas that you already tried and rated before.

The Tequila Matchmaker is a FREE app, and it’s available for iPhone, iPad, and Android devices. You can get it by going to TequilaMatchmaker.com.

]]>http://tastetequila.com/2013/rating-and-liking-tequilas-with-the-tequila-matchmaker-app/feed/3Suerte Tequila Dares to Be Differenthttp://tastetequila.com/2013/suerte-tequila-dares-to-be-different/
http://tastetequila.com/2013/suerte-tequila-dares-to-be-different/#commentsWed, 07 Aug 2013 20:31:44 +0000http://tastetequila.com/?p=3881I remember how excited I was when I tasted my first 100% agave tequila. Up until that point, I was like most people in that I had bad college experiences that kept me away from tequila. It wasn’t until a certain

I remember how excited I was when I tasted my first 100% agave tequila. Up until that point, I was like most people in that I had bad college experiences that kept me away from tequila. It wasn’t until a certain female (who I later married) encouraged me to give it another try that I realized just how good it could be.

After that first taste (at Tommy’s Mexican Restaurant in San Francisco) I went to Costco and bought every single brand and type of tequila they had, marking the start of a new obsession.

In those days, it was exciting because everything tasted so new and different. There were many brands, blancos, reposados, añejos, and I was overwhelmed with the amount of “learning” that was in front of me.

As I tasted more and more tequilas, I started to realize that many (but not all) tequilas tasted basically the same. I was able to identify an average, generic, basic tequila profile that was just simply OK. This profile can be found easily, especially in brands that tend to care more about marketing than tequila.

Tequilas makers that dare to be different by crafting their own unique flavor profile are the ones that have my respect and admiration. It takes guts to create something different. There are several out there, and one of them is Suerte Tequila, a relatively new brand whose name means “luck” in Spanish. With so many tequila brands flooding the marketplace, that seems like a very appropriate name (and I wish them a lot of it.)

There are a few things happening in their production process that make Suerte taste different than most. They roast their agaves in brick ovens instead of quickly steaming them in stainless steel autoclaves. They crush the cooked agave slowly using a tahona wheel (a large heavy stone wheel) instead of quickly in an industrial shredder. They also rest the blanco for 2 months in stainless steel tanks before it hits the bottle.

Most brands pump their blanco tequila through charcoal filters to mellow it out, but Suerte uses slow-moving gravity-fed hoses and micron filters because they want their blanco to retain as much of that original flavor profile as possible.

In other words, they are not rushing through the process.

Suerte smells and tastes different from other tequilas, and I find that really exciting. The blanco has a sour, citrusy and somewhat grassy aroma, and the flavor is rich with cooked agave. (See my tasting notes below.) The blanco was my favorite of their three expressions, and I’m looking forward to seeing how it evolves over time and how they use this blanco to create truly exceptional aged varieties as well.

This brand is still very new to the market, and I fully expect it to find its place in the tequila world. The flavor profile they have today is a great start, and it will evolve over time like any truly artisanal product.

Keep your eyes on this brand, because with a little “suerte”, they’ll be able to claim their own unique place in the tequila landscape.

– Grover

About our ratings: We do not claim to be “tequila experts,” and the ratings numbers included in this review only indicate how well they match with our own personal preferences. We used the Tequila Matchmaker app, to calculate the ratings. A low score does not necessarily mean that the tequila is bad. In fact, if we feel there was something wrong or bad with a tequila, we would not spend the time it takes to review it as we’ve done here. Any tequila we review on our blog is worthy of your consideration.

Suerte Tequila Blanco

Tasting notes:

Grover:
“I am a huge fan of tequilas that don’t smell and taste like every other tequila. (As long as it’s not a mistake.) This tequila has an interesting and unique aroma that is slightly cinnamon and grassy with a sour, citrus base. I like the smell, and the flavor is full bodied and tastes of cooked agave. This tequila is different. It is subtle, intentionally unique, and I appreciate that.”

Suerte Tequila Reposado

Tasting notes:

Grover:
“Aromas of vanilla and celery, an interesting combo of 2 of my favorite things. It has a touch of Christmas spice on the nose and palate. The sourness of the blanco is still present but very slight. Smooth and creamy flavor, really nice dry finish.”

Suerte Tequila Añejo

Tasting notes:

Grover:
“The signature sour aroma found in the blanco and reposado are not present in the añejo (which is kind of a shame, because I was really enjoying that part of it). Butter and cinnamon on the nose make this variety appear to be from different blancos. (Since this is a new brand, it’s understandable that this could be the case.) The finish is very dry, spicy and a little rough in spots. Not a bad añejo, but it isn’t nearly as fun as the previous two.”

]]>http://tastetequila.com/2013/suerte-tequila-dares-to-be-different/feed/1Tequila Review: Don Weber Blanco, Reposado, Añejo, and Extra Añejohttp://tastetequila.com/2013/tequila-review-don-weber-blanco-reposado-anejo-and-extra-anejo/
http://tastetequila.com/2013/tequila-review-don-weber-blanco-reposado-anejo-and-extra-anejo/#commentsTue, 16 Jul 2013 17:52:53 +0000http://tastetequila.com/?p=3830Scarlet and I were fortunate to review the full lineup of Don Weber tequilas. When we conduct reviews, we like to take our time, and will re-taste a tequila over and over again until we get a good feel for it.

Scarlet and I were fortunate to review the full lineup of Don Weber tequilas. When we conduct reviews, we like to take our time, and will re-taste a tequila over and over again until we get a good feel for it. Over the course of about a month, we tasted the entire Don Weber lineup 4 different times, (and even blind-tasted their blanco one evening).

The Don Weber tequilas are produced in the Los Altos region (the “highlands”) of Jalisco, Mexico, at the same distillery (NOM 1414) as some tequilas we really like, including Gran Dovejo, ArteNOM, and Alderete.

Several things became obvious during our tasting:

• Tequilas made in the same distillery can (and often do) taste very different from each other
• Although Scarlet and I tend to enjoy many of the same tequilas, there are some exceptions, and that’s where things get interesting for us
• Tasting a tequila, forming an opinion about it, and then tasting it again blind is a really amazing exercise that we are going to repeat often

Don Weber begins by cooking their Los Altos agaves in traditional stone ovens. They are then double distilled in copper pots, producing a very worthy blanco. All of their aged products rest in white oak barrels; the reposado for 8 months; the añejo for 18 months; and the limited edition extra añejo for 3 years.

Interestingly, our ratings varied pretty greatly. We used our Tequila Matchmaker app to rate them, and the scores (and tasting notes) for each expression can be seen below.

One night, just for fun, I set up a blind tasting for Scarlet using 4 different blancos from 1414. Tequilas included were: Don Weber blanco; Gran Dovejo blanco; Alderete blanco; and Tequila Cabeza blanco.

All of them tasted different, and all of them (with the exception of Cabeza) were worthy of drinking straight. (To be fair, Tequila Cabeza was created by bartenders and is designed to be mixed into cocktails, where a stronger flavor profile is desirable.)

We are impressed with the quality and variety of tequilas that are coming out of NOM 1414, and hope we can visit this distillery soon.

About our ratings: We do not claim to be “tequila experts,” and the ratings numbers included in this review only indicate how well they match with our own personal preferences. We used the Tequila Matchmaker app, to calculate the ratings. A low score does not necessarily mean that the tequila is bad. In fact, if we feel there was something wrong or bad with a tequila, we would not spend the time it takes to review it as we’ve done here. Any tequila we review on our blog is worthy of your consideration.

Tequila Don Weber Blanco

Tasting notes:

Grover:
“This has a spicy, dry finish. Give it some time to open up. It has pleasing aromas of black pepper, cinnamon and slight mint. It has a pleasing warm finish that feels oily in your mouth. This is a solid blanco with character.”

Scarlet:
“This tequila has aromas of pepper, cinnamon, green apple and mint. It offers a spicy flavor with a slightly sweet, cinnamon finish. Pleasant and straightforward.”

(Note: If the liquid inside the bottle looks a little low, it is. The bottle arrived with a small crack in it, and some of the contents leaked out during shipping.)

Tequila Don Weber Reposado

Tasting notes:

Grover:
“This has a creamy vanilla nose, and a spicy finish similar to the blanco. It has a moderately thick body that retains agave well, with a fair amount of sweetness. Little bits of cinnamon are evident as the dry finish lingers on your palate.”

Scarlet:
“Similar nose and flavor as the blanco, but it’s smoothed over with vanilla and caramel notes, making it sweeter and spicier.”

Tequila Don Weber Añejo

Tasting notes:

Grover:
“This tequila smells great. It has a very creamy vanilla, fruity peach, and caramelized sugar with a touch of grass in the aroma. If you are a fan of spicy tequilas, you will love the long dry woody finish. When the finish fades it leaves you with a mixture of vanilla and cooked agave.”

Scarlet:
“A little drier and less sweet than the repo, the anejo offers a hit of vanilla and baking spices with a quick finish.”

Tequila Don Weber Extra Añejo

Tasting notes:

Grover:
“I actually enjoyed the Añejo version of Don Weber more than this. It’s a great value, for sure. [Under $60.] The spicy finish is intensified from the additional contact with wood, and I’m sure this flavor profile will be popular with fans of bold spicy experiences. There is a bit too much wood here for my tastes. The añejo is where this line seems to peak, and given the choice I would stick with that.”

Scarlet:
“The barrel adds some spiciness to this XA. Aromas of caramel, vanilla and chocolate create a pleasant nose, with a somewhat sweet, spicy burst of mouth flavor.”

]]>http://tastetequila.com/2013/tequila-review-don-weber-blanco-reposado-anejo-and-extra-anejo/feed/0How to have a classy Cinco de Mayohttp://tastetequila.com/2013/how-to-have-a-classy-cinco-de-mayo/
http://tastetequila.com/2013/how-to-have-a-classy-cinco-de-mayo/#commentsSat, 04 May 2013 19:37:14 +0000http://tastetequila.com/?p=3793Hey, it’s Cinco de Mayo, and that means drinking Mexican booze and beer with wild abandon! Or does it? Instead of reliving your binge-drinking college days, why not take the time to celebrate the day with some super classy tequila cocktails?

Hey, it’s Cinco de Mayo, and that means drinking Mexican booze and beer with wild abandon! Or does it? Instead of reliving your binge-drinking college days, why not take the time to celebrate the day with some super classy tequila cocktails?

We’ve compiled a list of tequila cocktails that you can make at home that will impress your friends and make you look like you just walked off the set of Mad Men. Give these recipes a try, and keep it classy, people!

Tequila Old Fashioned (Sazerac)This is an absolutely delicious and crowd-pleasing cocktail for people who prefer to drink their tequilas neat, and it’s not a very difficult one to create at home. You may be surprised how much you will love this.

Remember Me, MangThis is an agave-modified version of a classic cocktail called “Remember the Maine”, which usually involves bourbon or rye whiskey. Mexican spirits (tequila and mezcal) are used instead, which makes it perfect for a Cinco de Mayo celebration.

Tequila Last Word / “My Heart Will Go On”This recipe puts a tequila twist on a classic cocktail called “The Last Word,” which originally used gin. Thanks to Adam Stemmler for creating this cocktail for us!

The “Pure” MargaritaIf you absolutely must go with a margarita, we suggest keeping it pure and simple, and stick with tequila, lime juice, and agave nectar. It just may be the most delicious margarita you’ve ever had, and it’s very easy to make.

Tequila, neat!Of course, the best way to drink tequila is straight. It only involves 1 ingredient and requires no special bar tools, which makes it the easiest cocktail recipe in the world! Why not encourage your friends to slow down and taste a quality 100% agave tequila? Challenge them to “warm up” their mouths prior to tasting, and experience the variety of complex aromas, flavors, and sensations that tequila can deliver.

We created a 2-part video series that will show you how to conduct a proper tequila tasting in your own home.

If you want to get really traditional, then you could also drink Sangrita (a tequila ‘chaser’). We have a fantastic sangrita recipe that you can make at home.

No matter which you choose, you’ll be celebrating Cinco de Mayo in style!

]]>http://tastetequila.com/2013/how-to-have-a-classy-cinco-de-mayo/feed/1The Most Dangerous Cocktail in the World: Tequila Blue Blazerhttp://tastetequila.com/2013/the-most-dangerous-cocktail-in-the-world-tequila-blue-blazer/
http://tastetequila.com/2013/the-most-dangerous-cocktail-in-the-world-tequila-blue-blazer/#commentsTue, 23 Apr 2013 17:59:13 +0000http://tastetequila.com/?p=3786We’ve never had to start off a story with a disclaimer before, but here it goes: DO NOT attempt to make this cocktail recipe at home. This is the “most dangerous tequila cocktail in the world.” Luckily, we had Dustin Haarstad,

We’ve never had to start off a story with a disclaimer before, but here it goes: DO NOT attempt to make this cocktail recipe at home. This is the “most dangerous tequila cocktail in the world.”

Luckily, we had Dustin Haarstad, a trained professional (and a bit of a pyromaniac) create this cocktail for us. He’s from Blind Tiger Cocktail Company and pulls these kinds of crazy cocktail stunts all the time.

We met up with Dustin at tequila mecca Cantina Mayahuel in San Diego. He showed us how to create a “Tequila Blue Blazer,” cocktail using tequila, mezcal, and a whole lot of fire.

Dustin used Siete Leguas reposado tequila and Del Maguey Vida Minero mezcal to create a combustible mixture that puts on quite a show.

Here’s the recipe, but don’t try this at home!

1) In a metal pitcher combine:

– 1 ounce reposado tequila

– 2 ounces of high-proof mezcal

2) In another metal pitcher add:

– 2 ounces of boiling hot water

3) Use a long lighter to light the tequila/mezcal mixture and let it sit for a few seconds

4) CAREFULLY pour the flaming contents into the other pitcher and pass the liquid back and forth between them several times

5) Put the flame out by covering the top of the container with the liquid in it, taking away the oxygen needed to burn

6) Add the following ingredients:

– 3/4 ounce of lime juice

– a few dashes of bitters to create an added complexity

7) Mix the liquid again by passing it back and forth between the pitchers

8) Pour into a small brandy-snifter style glass and let it cool down a bit before serving

This cocktail is served warm and is great for cold days. It’s a nice, bright, flavorful tea-like cocktail that is not overpowered with alcohol.

]]>http://tastetequila.com/2013/the-most-dangerous-cocktail-in-the-world-tequila-blue-blazer/feed/1Dulce Vida is 100-proof tequila done righthttp://tastetequila.com/2013/dulce-vida-is-100-proof-tequila-done-right/
http://tastetequila.com/2013/dulce-vida-is-100-proof-tequila-done-right/#commentsSat, 23 Mar 2013 18:09:50 +0000http://tastetequila.com/?p=3765Sometimes 40% alcohol (80-proof) just isn’t enough. I say this not because of any need to hurry up and get a fast buzz on, but rather that a quality tequila made at 100 proof (50% alcohol) can be more true to

Sometimes 40% alcohol (80-proof) just isn’t enough. I say this not because of any need to hurry up and get a fast buzz on, but rather that a quality tequila made at 100 proof (50% alcohol) can be more true to the real nature of tequila than one that is at the traditional 40% found in most stores.

In some cases, 100-proof (or above) tequilas are done for product positioning or marketing reasons. But this does not appear to be the case for Dulce Vida, a line of 100-proof organic tequilas that makes very effective use of that additional ten percent.

If you’ve ever been to a tequila distillery where they’ll let you walk right up and sample what’s coming directly out of the still, you may already know what I’m getting at. I was lucky enough to get this type of access at the distilleries that produce Casa Noble, Siete Leguas, and Fortaleza tequilas.

A blanco tequila that comes directly from the still can be anywhere from 50% to 70% alcohol, which is extremely “hot” and can be difficult to drink. But a very small amount in your mouth goes a long way. After the initial wave of alcohol fades, you are often left with an intensely pleasant burst of oily flavor that is sometimes fruity, sometimes vegetal, or sometimes earthy.

You usually can’t experience tequila like this with normal store-bought tequilas because just before bottling they are run through a charcoal and/or micro-fiber filters, and then water is added to bring the alcohol level back down to 40 percent.

I say “usually” because there actually is a way to experience this without making the journey to Jalisco and sweet-talking a master distiller. Dulce Vida Blanco is a 100-proof tequila that brings me right back to those stills. It is loaded with sweet and fruity aromas of cooked agave and a touch of citrus, and it coats the mouth with a nice, long, minty finish.

Tasting a reposado or añejo tequila that has come directly from a barrel is another rare treat for a tequila fan. After the blanco tequila goes from the still to a barrel, it is aged for anywhere from a few months to many years. As it ages, the amount of alcohol (usually) increases.

If you taste a quality tequila directly from a barrel, you will experience an initial wave of alcohol, and then intense aromas and flavors that have been introduced by the wood (common flavors would be butterscotch, nuts, coffee, chocolate, oak, vanilla, and caramel). The high level of alcohol seems to maximize the delivery of these flavors to your palette.

I found the aged varieties of Dulce Vida to be very pleasant, making effective use of its 100-proof. Both the reposado and the añejo are aged for 12 months in used Makers Mark and Jim Beam whisky barrels. Once I let it rest in the glass a bit, the Dulce Vida Reposado had an aroma similar to that of cream soda. I experienced a wave of flavors, including nuts and cinnamon.

But as good as the reposado is, the añejo is even better. The tequila is aged for 24 months and it smells absolutely fantastic. It’s got a rich, thick taste, with a wave of subtle vanilla and a touch of spicy crispness, as well as a long, enjoyable, nutty finish. The cooked agave from the blanco is still there, greeting you like a familiar friend.

Sadly, for us, this tequila isn’t available in California yet. I hope this will change soon. Richard Sorenson, the founder of the brand, is based in Austin, Texas where the brand is plentiful. But you can also buy it online at The Party Source.

The entire Dulce Vida lineup gets a thumbs-up here in our house. Don’t let the 100-proof scare you. Just close your eyes and imagine you’re in a Mexican distillery, sampling right from the still or barrel. No airfare or passport needed.

— Grover

]]>http://tastetequila.com/2013/dulce-vida-is-100-proof-tequila-done-right/feed/3Tequila Alquimia – Just What the Doctor Orderedhttp://tastetequila.com/2013/tequila-alquimia-just-what-the-doctor-ordered/
http://tastetequila.com/2013/tequila-alquimia-just-what-the-doctor-ordered/#commentsFri, 08 Mar 2013 02:16:50 +0000http://tastetequila.com/?p=3748In a tequila rut? We’ve been there. It’s easy to keep grabbing the same few bottles on your bar rather then splurge on a new tequila that you may or may not like. Fortunately, we had the opportunity to go to

In a tequila rut? We’ve been there. It’s easy to keep grabbing the same few bottles on your bar rather then splurge on a new tequila that you may or may not like.

Fortunately, we had the opportunity to go to some great tequila trade shows last Fall, where we sampled some impressive newcomers that would like to share with you.

(“Fall?!,” you say – we know, we’ve been busy getting the new version of the Tequila Matchmaker app out the door so please excuse the delay! By the way, what are you waiting for? Install the app, it’s free!)

One of the newer brands on the market that caught our attention was Tequila Alquimia. Alquimia is an organic tequila made in the highlands of Jalisco. I distinctly remember Grover pulling me aside at the Monterey Tequila & Mezcal Expo and saying, “You need to try their blanco!”

This was unusual because a good blanco can be very hard to find. It’s easier to make a good reposado or añejo since you can use the aging process to cover up any potential flaws in the blanco. But, to produce a high-quality blanco you have to hit it out of the park straight from the still.

Needless to say, I was excited, and Grover’s recommendation wasn’t wrong. The Alquimia blanco offers pleasant aromas of lemongrass and citrus, with hints of cinnamon after it opens up. In the mouth it starts with the smooth citrus flavors and ends with a peppery finish. Delicious!

Their reposado, aged 6 months in white oak, is also tasty. It adds vanilla and buttery notes to the flavors of the blanco. The añejo is aged three years in white oak and I think I like it even more than the reposado. It brings with it not just more buttery wood notes, but also aromas of pitted fruits (plum!) which are incredibly pleasing.

We haven’t tried Alquimia’s 6-year extra añejo yet, but based on the quality and consistency of the rest of the lineup, we fully expect it will live up to our expectations.

And when you consider that Alquimia has been crafted out of pure passion by Dr. Adolfo Murillo, an optometrist from Oxnard, California, the quality of this lineup is even more impressive.

Murillo, a third-generation tequila maker, grows his own agave on his family ranch in Jalisco. He is an expert in organic growing methods, and has been growing agave this way for the past 18 years.

We can’t help but think that the special care and feeding that goes into his agaves is one of the main reasons why the entire lineup is outstanding.

If you’re looking for something new to try, and enjoy a spicy finish, think about Alquimia. It just might be the thing to get you out of a tequila rut!

– Scarlet

]]>http://tastetequila.com/2013/tequila-alquimia-just-what-the-doctor-ordered/feed/1Is Casamigos Tequila worth all the hype?http://tastetequila.com/2013/casamigos-tequila-review/
http://tastetequila.com/2013/casamigos-tequila-review/#commentsTue, 22 Jan 2013 21:25:31 +0000http://tastetequila.com/?p=3722George Clooney + tequila. Do we have your attention yet? The group behind the new Casamigos brand sure hopes so. They released a viral video campaign featuring Clooney, his girlfriend Stacy Keibler, Cindy Crawford, and her husband Rande Gerber, all falling

George Clooney + tequila. Do we have your attention yet? The group behind the new Casamigos brand sure hopes so. They released a viral video campaign featuring Clooney, his girlfriend Stacy Keibler, Cindy Crawford, and her husband Rande Gerber, all falling into bed together after a night of drinking. (Clooney and Gerber are behind this brand.)

And the Casamigos website makes claims that caught our attention as well, including “The best tasting, smoothest tequila” and “a tequila that is smooth with no burn.”

So the question we wanted to answer was, “Is Casamigos worth all the hype?”

We initially learned that this tequila was coming to market several months ago, when a store clerk poured us a sample from an unmarked bottle he had stashed behind the counter. He told us it was George Clooney’s new tequila, and solicited our feedback. We couldn’t spend much time with it in the store, so we didn’t rush to judgement, but thought it was something that deserved examination in a better environment, using the proper glassware, and giving it plenty of time.

When we got home, we wanted to learn more about it, so the first thing we did was try to find out the NOM. The NOM is a four-digit number issued by the Mexican government to each legal entity that produces tequila. The NOM must appear on each bottle of tequila, and helps you identify the distillery where it is made. By looking for the NOM, we can start to figure out what a tequila may taste like based on where it was made. Casamigos is made at NOM 1416, which is the same distillery that makes well-known brands Avion (the “Entourage” tequila) and Clase Azul, among many others.

(By the way, if you want to have the ability to quickly look up a tequila and see what else is made in the same place, download the Tequila Matchmaker app for iOS and Android. It’s free and VERY useful. A lot of mass-produced brands that call themselves “artisanal” would rather you not have this information.)

The next thing we examined was price. BevMo in California is charging $45 for the blanco and $46 for the reposado, so it’s competing in a space where Fortaleza Blanco lives. The reposado is more expensive than another one of our favorites, Casa Noble Reposado, which retails for $43.

This price range set our expectations pretty damn high, so we picked up a couple bottles hoping for the best.

The Blanco

Before the blanco opened up we got faint aromas of mint and green agave. After a few minutes, some cinnamon started to come through, but for the most part, the aroma wasn’t very prominent.

Upon visual examination, the tequila clung to the side of the glass like a nice, oily tequila should, but once it hit our mouths it didn’t quite measure up with what we were expecting. It is sweet and slightly watery and lacks the sophistication and complexity of a tequila that commands this price range.

Casamigos Blanco is a relatively simple tequila with mint and cinnamon flavors, and a finish that is remarkably short.

The Reposado

Casamigos Reposado brings all of the characteristics of the blanco, but with a heavy dose of caramel (which smells very good, by the way). It is aged 7 months in American Oak. It has a smoother mouth feel in the front, but has a slightly rougher (or ‘scratchy’) finish.

The Verdict

After spending a couple hours with Casamigos Tequila, we decided that although it was pleasant and sippable, it really didn’t live up to its price tag.

The question now is can its celebrity endorsements keep the brand afloat?

– Grover & Scarlet

]]>http://tastetequila.com/2013/casamigos-tequila-review/feed/24Tequila Cocktail Recipe: “My Heart Will Go On”http://tastetequila.com/2012/tequila-cocktail-recipe-my-heart-will-go-on/
http://tastetequila.com/2012/tequila-cocktail-recipe-my-heart-will-go-on/#commentsFri, 02 Nov 2012 15:04:11 +0000http://tastetequila.com/?p=3686Fall is definitely here – what better time than to hunker down at home with a fine tequila-based cocktail to warm the spirits? Yes, please! Here at TasteTequila we are always looking for great tequila cocktail recipes, and we have to

Fall is definitely here – what better time than to hunker down at home with a fine tequila-based cocktail to warm the spirits? Yes, please!

Here at TasteTequila we are always looking for great tequila cocktail recipes, and we have to admit we don’t see very many on local San Francisco menus these days, probably because pisco and mezcal are the spirits de jour. Well, we say, give us more tequila!

Fortunately, our friend Adam Stemmler at Blind Tiger Cocktail Co. is a master at creating delicious and well-balanced cocktails using agave spirits. We had the fortune of meeting up with Adam at tequila mecca Cantina Mayahuel in San Diego not long ago. He showed us a tequila twist on a classic cocktail called “The Last Word,” which originally used gin.

Adam replaced the gin with Corazon blanco tequila, and magic was made.